Today I am sharing a family recipe: Mangalorean Chicken Curry.
Preparation Time: 20 minutes
Cook Time: 40 minutes
Serves: 4-5 people
The Goodness Inside the Curry:
1 whole chicken or 3-4 cups cut up into pieces;
salt to taste;
5-6 sprigs of curry leaves (adjust to taste);
1 medium tomato (fresh or frozen);
1 tsp of tamarind paste or lemon juice;
3 tbsp of vegetable oil;
1 tsp of turmeric powder;
3 medium potatoes, peeled and chopped into bite size pieces; and
2 cans of coconut milk
4 medium onions;
5-6 dried red chilies, more/less depending on how spicy you like it;
1/2 tsp of whole cloves;
1 cinnamon stick broken in half;
1 tsp of cumin seeds;
1 tsp of black mustard seeds;
1 tsp of coriander seeds;
1 tsp of black peppercorns;
3 cloves of garlic; and
1 small piece of ginger
*optional: 1/4 cup of chopped coriander for garnish
Step 1: In a frying pan on low heat, lightly roast the following: red chilies, cloves, cinnamon stick, cumin seeds, black mustard seeds, coriander seeds, and peppercorns (not pictured), until fragrant, be careful not to burn it. Let cool.
Step 2: Peel and chop the onions and add to a large pot with the oil. Sauté the onions over medium high heat until golden brown and add oil as needed. Once done, let cool.
Step 3: Grind the lightly roasted ingredients until you achieve a powder like consistency.
Step 4: Take the sautéed onions and grind them into a puree/thick paste.
Step 5: Pour the onion puree and the rest of the ground up ingredients, cook over medium high heat.
Step 6: Add in your salt, chicken pieces and potatoes and tamarind/lemon juice and let cook over medium high heat, with a closed lid. Cook for about 10 minutes.
Step 7: To the mixture add in the diced tomatoes, finely chopped ginger and garlic. Continue to let it cook with the lid closed for an additional 10 minutes.
Step 8: Add curry leaves and turmeric powder as well as both cans of coconut milk and simmer for 5 minutes.
Step 9: Garnish with coriander (optional) and serve with basmati rice, naan or roti.
Enjoy and happy cooking!